Friday, January 9, 2015

March 2015 HACCP Certification Course available for registration!

Each year, the University of Kentucky Food Systems Innovation Center offers a 2 day certification course for Hazard Analysis and Critical Control Points (HACCP).

This is a two day program intended to provide the food manufacturer or food safety professional with a complete package of information and knowledge base to enable HACCP program design. This program covers the 7 principles of HACCP in depth and provides the opportunity to apply those principles by designing a specific HACCP plan. Participants who successfully complete the course will be HACCP certified and registered with the International HACCP Alliance.

About the University of Kentucky Food Systems Innovation Center

The FSIC is a Fee Based Service Center, in the College of Agriculture at the University of Kentucky. The FSIC strives to serve Kentuckians in developing, commercializing and improving food products and food businesses. For more information on the center visit www.uky.edu/fsic